Bacon and Bread Fricadelle
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for two or three persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 191. The excerpt below is the record exactly as published.
Bacon and Bread Fricadelle.— Lay half a pound of bacon in rashers between slices of crumb of bread of the same size, press them together and dip them into a batter of egg, milk, and flour, and fry them from eight to ten minutes over a moderate fire. Garnish with parsley
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